In this class, you will learn how to make two incredible gluten-free soufflés, Raspberry Soufflé and Chocolate Soufflé. As an added benefit, the raspberry soufflés are also casein free! Once thought to be a difficult dish to prepare correctly for fear of falling egg whites, these soufflés are amazingly easy to make and are a light and delicious dessert.

Techniques & Tips You Will Learn in this Class Straining raspberries Beating egg whites Folding egg whites Melting chocolate

Equipment you will need: Ramekins Food processor Strainer Rubber spatula Stand or hand mixer Jellyroll pan or baking sheet Double boiler pan (for chocolate soufflés)

Raspberry Soufflé

Ingredients Serves 8

• 1 pint raspberries
• 1/2 cup sugar
• 5 egg whites

Step 1. Coat 8 ramekins with butter and then sprinkle with sugar. Preheat oven to 375 degrees F.
Step 2. Add raspberries with 1/4 cup of the sugar to a food processor and process until smooth.
Step 3. Strain raspberry mixture through a strainer into a bowl with a rubber spatula. A quick way to strain berries is to tap the strainer on the sides of the bowl. This will very quickly strain most of the berries, leaving a small amount to press through with a spatula.
Step 4. In a separate bowl, with a stand or hand mixer, beat egg whites until almost stiff. Gradually add remaining sugar and beat until stiff and glossy.
Step 5. Add about 1/4 of egg whites to raspberry puree and fold together until blended with a rubber spatula. Add remaining egg whites to raspberry mixture and fold together until mixture is even in color. To fold without deflating egg whites, make quick strokes through middle of mixture towards you, turning your hand completely over so that your wrist faces up. This will fold the bottom of the mixture over the top as you turn the bowl in a circular motion.
Step 6. Spoon mixture into ramekins, (the batter should come to the top of the ramekins) and set them on a baking sheet.
Step 7. Bake for 10-12 minutes or until puffed and just start to turn golden on top. Remove from oven and sprinkle with sifted powdered sugar. Serve immediately. The soufflés will not hold once they have been baked.

Chocolate Soufflé

Ingredients Serves 6

• 3 ounces unsalted butter, cut into pieces
• Sugar
• 6 ounces semi or bittersweet chocolate, finely chopped
• 1/4 teaspoon salt
• 3 large eggs, separated, at room temperature
• 3/4 cup powdered sugar

Step 1.

Lightly butter 6 ramekins and dust with granulated sugar. Tap ramekins upside down to discard excess sugar; set aside.

Step 2.

Melt chocolate and butter in top of a double boiler over a pan of simmering water.

Step 3.

Remove from heat. Stir in salt and whisk in egg yolks one at a time. Add 1/3 of the powdered sugar and whisk until mixture is smooth.

Step 4.

In a separate bowl, beat egg whites with an electric mixer on medium-high speed until they are beginning to hold soft peaks. Increase speed to high and add remaining powdered sugar. Beat until glossy and stiff peaks form.

Step 5.

Add about 1/4 of the egg whites to chocolate mixture, whisking until blended. Add remaining egg whites, folding just until blended.

Step 6.

Pour mixture into ramekins. The batter should almost come to tops of ramekins.

Step 7.

Place ramekins in refrigerator for 30 minutes. Remove ramekins and cover each with plastic wrap. Place back in refrigerator for up to 24 hours. If you want to keep them for longer than 24 hours, freeze them.

To bake: Preheat oven to 400 degrees F. Remove plastic wrap and place ramekins on a baking sheet. Bake for 18 minutes. The soufflés with rise and may sink slightly in the middle. Remove from oven and top with fresh berries or whipping cream. The soufflés may be a little moist in the center, this is not under-done.

To bake after freezing:

Preheat oven to 400 degrees F. Remove from freezer and let sit for 20 minutes. Follow the same baking instructions as above.

This incredible decadent dessert is naturally gluten-free!

These soufflés will keep perfectly in the refrigerator for several days before baking, or in the freezer. This is a wonderful recipe to make ahead and freeze for unexpected guests or as a fantastic surprise treat.

- Glutenfreeda